🏷️ Vinea Wachau categories
Three tiers of dry Wachau wines: Steinfeder, Federspiel and Smaragd.
Vinea Wachau categories are the three tiers of dry wines from Austria's Wachau valley: Steinfeder, Federspiel and Smaragd. Steinfeder, Federspiel and Smaragd are three levels of dry wines of the Wachau, a small district on the Danube in Austria. The system was created by the winegrowers' association Vinea Wachau Nobilis Districtus. The levels differ in strength and ripeness of the grapes.
Steinfeder is the lightest wine. Its strength is up to 11.5%. It is a fresh, clear wine drunk young. Federspiel is the middle level, up to 12.5% alcohol, fuller and fruitier. Smaragd is the fullest level, from 12.5%. The grapes for it are picked at their ripest, and the wine is rich and ages longer.
The names come from falconry. Steinfeder is a feather grass. Federspiel is a feather lure for a falcon. Smaragd is the emerald lizard that loves warm slopes.
The classification belongs to Austrian wines. In the Wachau the main grapes are Grüner Veltliner and Riesling. It tells the buyer the style of the wine with one word on the bottle.
How it connects to Wine
🏷️ Vinea Wachau categories → kind of → 🏷️ Wine classifications → kind of → 🍷 Wine
Links
- Part of
- 🏷️ Wine classifications
- Where it applies
- 🗺️ Austrian wine
- Related to
- 🍇 Grüner Veltliner, 🍇 Riesling
- Similar and different
- 📍 Wachau
Frequently asked questions
What are Steinfeder, Federspiel and Smaragd?
Three levels of dry Wachau wines in Austria that differ in strength and ripeness of the grapes.
How does Smaragd differ from Steinfeder?
Smaragd is richer and stronger, from 12.5% alcohol, while Steinfeder is light, up to 11.5%.
Which grapes make Wachau wines?
Mainly Grüner Veltliner and Riesling.
Similar
🏷️ Klosterneuburger Mostwaage · 🏷️ American Viticultural Area · 🏷️ Vintners Quality Alliance · 🏷️ Wine of Origin · 🏷️ Geographical indication (Australia) · 🏷️ Cava (Greece)
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.